For this preparation it is absolutely essential to have trout which are alive.
Have ready in a shallow pan a well vinegared, boiling Court-bouillon.
About 10 minutes before being required remove the trout from the tank, stun them with a sharp blow on the head, empty and wash quickly. Immediately place in the boiling liquid whereupon the fish will quickly curl up and the flesh split open. It will require only a few minutes to cook a trout of approximately
Serve accompanied with Sauce Hollandaise and Melted Butter.